Tag Archives: rum

Classic Egg Nog ~ Christmas 2K11

We’re officially halfway through December, and we’d be remiss not to deliver some Nog directives right about now.

Some people wait until Christmas to serve up the quality stuff, but I say boo to that. On Christmas, you’re already off work, all the presents have been bought, and you’re pretty much required to eat yourself sick. Why do you need another special treat then?

No, I say we start the nogging now. Because now is the time Christmas is most likely making you her whipping boy with the travel planning, present buying and general insanity of the masses. Sidebar: Have you been to the kids’ toy section at Target lately? Yesterday I got simultaneously boxed out by a redneck looking for LEGOs and almost got run over by a lady in a Hoverround. Merry Freaking Christmas, shoppers!

Anywho, this recipe is from Joy of Cooking, the most classic of all classic cookbooks. It’s simple and delicious. And no, it will not give you salmonella so stop being such a pansy and drink up.

12 eggs (separated)
1 lb confectioner’s sugar
4-8 cups dark rum, brandy, bourbon or rye*
2 quarts whipping cream

  1. Separate eggs and beat yolks until light in color.
  2. Gradually beat in confectioner’s sugar.
  3. Add very slowly 2 cups rum (or other liquor).
  4. Let stand one hour to dispel the “eggy” taste and destroy possibility of salmonella.
  5. Add, beating constantly, 2-4 cups more of liquor and 2 qts whipping cream.
  6. Refrigerate 3 hours.
  7. Beat 8-12 egg whites until stiff but not dry and fold into mixture.
  8. Serve sprinkled with freshly grated nutmeg.

*The Chef suggests half rum/half brandy. 2 boozes=twice the fun!

**12/20/2011 Update: I actually went to the trouble to make this last week, and it got rave – I mean RAVE – reviews. I used all three liquors, and I think that was well worth its minimal trouble. Make twice as much as you think you need.

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Filed under Beverages, Party food, Special Occasion

Caribbean Jerk Rub (Wet)

This recipe uses a scotch bonnet, and, if you think about the name of that pepper literally (i.e. a small older Scottish woman dressed like Miss Muffet), I think we can all agree it’s cute as crap. Also, reading the list of spices literally made my mouth water, so it’s probably good as crap too.

1/2 medium yellow onion, chopped
3 scallions, chopped
1 scotch bonnet, cut in half
2 tbsp chopped thyme
2 tsp ground allspice
11/2 tsp ground cinnamon
1/2 ground cloves
1/2 tsp grated nutmeg
1/4 cup  dark rum
1/4 cup soy sauce
1/4 cup vegetable oil

  1. Combine all ingredients in a blender and puree into a smooth, thick paste.
  2. Use on pork, chicken, or seafood. It will last for about 3 days. (The rub, that is, not the food. If your food lasts for 3 days you are my grandmother and need to eat more quickly.)

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Filed under Marinades, Rubs, Sauces

Hot Ginger Toddy

Apres ski drankin’ continued…you cannot go wrong with a Hot Toddy; they are delicious.  However, I love the idea of incorporating fresh ginger to the mix. -ts

a cup or so of apple cider
1 to 2 ounces of dark liquor (bourbon, whiskey or dark rum)
a drizzle of honey a squeeze of lemon
peeled fresh gingerroot, coarsely chopped- thumb size piece will work  mulling spices (cinnamon sticks, whole cloves, allspice, nutmeg – whatever you have on hand)

  1. Add the ginger and mulling spices to the cider and simmer in a saucepan over medium-low heat for at least 5 minutes (or a full 15 or more if you want full flavor).
  2. Drizzle some honey into a mug and add the liquor, hot cider, and a squeeze of lemon juice. Stir. Optional garnishes: cinnamon stick stirrer, lemon slice

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Guava Gays

Après ski week, drinks edition…I can attest to the beauty of this drink after a long day of skiing or maybe just in your apartment on a Sunday afternoon. I may or may not be on my 5th one right now. The attached photo is legit in front of Chef John’s ski house. His family loves this drink and so will you. -ts

Chef John says: I know it looks like a boat drink but somehow my family has been able to convert it into an après ski drank. We love our booze and will stop at nothing to make every drink appropriate for every occasion, especially drinks this good. The drink’s origins are authentic boat drink, being crafted by my dad down in the Virgin Islands roughly ten years ago. However, these days we pour these little guys with a heavy hand after a hard day of skiing. Proceed with caution though, the guava masks the rum almost a little too well. Let’s get weird.

Kern’s Nectar Guava Juice
Mount Gay Rum
(I highly suggest using these brands as I’ve mixed and matched a lot and found these to be the best combo)

  1. Fill tall glass with ice to the top.  Mix equal parts guava juice and rum into tall glass of ice. Leave about one inch of room at top to add a floater of rum for a little extra kick.

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Jell-O Shots

Because sometimes you might need to get horizontal.

These are all from this website and, while we obviously appreciate the extreme lengths they went to to help everyone get truly smashed with delicious jello shooters, it makes my brain throb a little to look at.

Lime Jell-O:
Absolut Citron – Crisp and lively citrus flavor.
Tequila – Plain tequila and lime is the quick and dirty way to make a “margarita” shot.

Cherry Jell-O:
Amaretto – An excellent combination, tastes like the syrup from a jar of maraschino cherries. Can be overly sweet if you add too much.
Peach schnapps – Mild but flavorful, tastes like candy.
Crème de cacao – This creates a chocolate/cherry flavor with more complexity than average. Too much of the liqueur tastes bitter.

Orange Jell-O:
Peach Schnapps – Use for a Fuzzy Navel effect. Sweet and mellow flavor.
Tequila – Tangy and spicy, the orange really smooths out the tequila.
Captain Morgan’s – Sweet and spicy, would be good for the holidays.
Amaretto – Tastes like a creamsicle or Orange Julius.
Malibu – Very smooth, pleasant coconut aftertaste.
Southern Comfort – Sweet with a bit more alcoholic bite and edge than schnapps.

Lemon Jell-O:
Absolut Citron – Tart and clean, like a lemondrop but not as sweet.

Watermelon Jell-O:
Sour Apple Schnapps – Fantastic flavor, tastes exactly like a Jolly Rancher candy.
Tequila – Complex, tangy flavor, has a bite to it.
Midori – Sweet, more of a generic melon flavor.

Strawberry Jell-O:
Peach Schnapps – Sweet and candylike.
White rum – The quick and dirty strawberry daiquiri.
Tequila – Peppery, tangy, not overly sweet.
Sour Apple Schnapps – The schnapps enhances the berry flavor for a sweet/tart effect.
Midori – Fruity, tastes a bit like bubblegum.

Peach Jell-O:
Malibu – Very smooth, alcohol flavor almost unnoticeable.
Captain Morgan’s – Tastes like peach pie, a little spicy.
Southern Comfort – Sweet, with a mild bourbon flavor.
Peach Schnapps – Very, very sweet and very peachy.
Sour Apple Schnapps – Tastes like Sweetarts.

Raspberry Jell-O:
Peach Schnapps – Fruity, sweet, tastes like red Twizzlers.
Midori – Very sweet, fruity, tastes like bubble gum.

Berry Blue Jell-O:
Honestly, we couldn’t find anything that tasted good with the blue Jell-O. Maybe because it’s a terrible flavor to begin with. Absolut Kurant might work. One reader suggested “99 Berries” liqueur.

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Filed under Alcohol, Beverages, Sweets